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Introduction
If you’re looking for a dessert that combines the creamy richness of cheesecake with the fresh, fruity goodness of strawberries, then this Instant Pot Strawberry Crunch Cheesecake is for you! It’s a delightful treat that’s perfect for any occasion, and the best part? It comes together quickly and easily in your Instant Pot.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup sour cream
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 ½ cups fresh strawberries, diced
- 1 cup strawberry crunch topping (store-bought or homemade)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 5 hours (including chilling)
Yield: 8 servings
Directions and Instructions
- In a mixing bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of a 7-inch springform pan to form the crust.
- In another bowl, beat the softened cream cheese until smooth. Add the sour cream, ⅔ cup sugar, and vanilla extract, then mix until combined.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Gently fold in the diced strawberries into the cheesecake batter.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Cover the pan with aluminum foil to prevent moisture from getting in during cooking.
- Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully set the springform pan on top of the trivet.
- Close the lid of the Instant Pot and set to manual, cooking on high pressure for 35 minutes.
- Once done, allow a natural release for 10 minutes, then carefully release any remaining pressure.
- Remove the cheesecake from the pot and let it cool at room temperature for about 30 minutes before transferring to the refrigerator for at least 4 hours or overnight.
- Before serving, top the cooled cheesecake with strawberry crunch topping.
Notes or Tips
- For a more intense strawberry flavor, you can use strawberry puree in the cheesecake batter.
- If you can’t find fresh strawberries, frozen strawberries can work too; just make sure to thaw and drain excess moisture.
- Letting the cheesecake chill overnight enhances its flavor and texture.
Cooking Techniques
This recipe uses the pressure cooking technique of the Instant Pot, which results in a perfectly creamy cheesecake with minimal fuss. The water in the pot creates a moist environment that helps prevent cracking while ensuring a smooth texture.
FAQ
- Can I use different fruits? Yes! Feel free to substitute other berries or fruits for a unique twist!
- How do I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days.
- Can I freeze the cheesecake? Yes, you can freeze it for up to 2 months; just make sure to wrap it tightly!
Conclusion
This Instant Pot Strawberry Crunch Cheesecake is sure to become a favorite among family and friends. Creamy, fruity, and topped with a delightful crunch, it’s a dessert that will leave everyone wanting more. Enjoy every slice!
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